Description
This Slow Cooker Rice Pudding recipe is a creamy, comforting dessert made with basmati rice, sugar, and coconut milk. Cooked slowly to perfection, it delivers a rich flavor and smooth texture without constant attention. Easy to prepare and delightfully versatile with optional toppings like vanilla, cinnamon, fruit compote, or whipped cream.
Ingredients
Scale
Main Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse rice: Rinse and drain the basmati rice thoroughly to remove excess starch and prevent clumping during cooking.
- Combine ingredients: Add the rinsed rice, sugar, canned coconut milk, and butter into the slow cooker. Stir gently to combine all ingredients evenly.
- Cook pudding: Cover the slow cooker and cook on high for 3 hours to ensure the rice is fully tender, stirring occasionally if possible.
- Stir well: Once cooked, stir the rice pudding thoroughly to mix the creamy texture.
- Cool: Allow the pudding to cool completely at room temperature before dividing it into containers.
- Refrigerate and serve: Refrigerate the rice pudding until chilled. Serve with your choice of mix-ins or toppings such as vanilla extract, cinnamon, fresh whipped cream, fruit compote, raisins, or berries for added flavor and texture.
Notes
- Add 2 teaspoons of vanilla extract to the slow cooker before cooking for enhanced flavor.
- Sprinkle 1 teaspoon of cinnamon, nutmeg, or cacao powder into the pudding for warm spice notes.
- Top with fresh whipped cream to add richness and creaminess.
- Serve with a fruit compote for a fruity contrast.
- Add raisins or fresh berries as a natural sweet topping to complement the pudding.
